Drink and Dine
Laying the table.
An 8-seat counter, Italian technique meets Japanese
The Palazzo Kitchen Table
Restaurant · Tuesday to Saturday
Two grills cook the tasting menu in different ways.
The swift-heat teppanyaki grill seals in flavour with precision; the charcoal-fired yakiniku grill beside it lends caramelisation and a subtle, smoky sweetness. Panfilio alternates between the two across the 10 courses to highlight the purity of each ingredient.
Omakase is Japanese for "I leave it up to you" — the custom this counter runs on. The tasting menu changes with the seasons and the chef's own inspiration, so no dinner here is written the same way twice.
The room keeps its own reserve list, The Masters' Collection: magnums of Dom Pérignon and Krug, Bordeaux from Château Latour and Château Lafleur, decades of Domaine Romanée-Conti from Burgundy, and a single Tuscan bottle, Masseto, from 1995.
Kismet Recommends
- Castraure Artichoke
- Langoustine
- Nattled Ravioli in Seaweed Broth
- Tuna Belly with Caviar
- Kumquat Sablé
Omakase is Japanese for "I leave it up to you" — the custom this counter runs on.
